Notes on the recipe: I use minced garlic that I buy in honking big jars. I know it's not as good as mincing the stuff myself, but I really think that it is possible to carry the "chop wood, carry water" thing too far. We love our garlic, and I would be spending a lot of time mincing it otherwise. The point is that I don't know how much garlic I used, which is why I say "to taste."
The other note: I found the directions for the seasoning mix on the Internet. It seems like a lot of ingredients, but it's lovely.
Black Beans with Moroccan Seasoning
1 Tbsp. vegetable oil
1 onion, chopped
Minced garlic to taste
1 red bell pepper, diced
3-4 cups cooked black beans
3-4 Tbsp Moroccan seasoning mix (see below)
1 can of diced tomatoes
Moroccan seasoning mix
5 tsp ground nutmeg
5 tsp ground cumin
5 tsp ground coriander
2 1/2 tsp ground ginger
2 1/2 tsp ground allspice
1 1/4 tsp cayenne pepper
1 1/4 tsp cinnamon
Mix together thoroughly and keep in an airtight container.
- Heat oil in a skillet.
- Sauté onions until translucent
- Add garlic and cook, stirring to keep garlic from sticking and burning.
- Add diced red bell pepper. Stir fry until tender crisp.
- Add black beans and 2 Tbsp of the Moroccan seasoning mix. Stir and heat beans.
- Stir in diced tomatoes. Add 1-2 more Tbsp of Moroccan seasoning mix and a pinch of sea salt. Continue cooking until heated through. Adjust seasonings.
I served this with quinoa cooked in vegetable broth. I love quinoa; it's unexpectedly crunchy and tasty. You could serve this with (whole wheat) couscous or brown rice. I think the accompanying starch should be on the bold and sturdy side to complement the dish.